- 1.5kg high quality ground beef
- 500g high quality ground pork
- 150g high quality ground beef fat cap
- 150ml double cream
- 100ml milk
- 150g panko crumbs
- 32.5g salt
- black pepper
- 150g browned onions
- 50g mustard
- 2 whole free-range eggs
- Grind the meat through a grinder twice. If you don’t have a meat grinder, you can simply finely chop your meat using a sharp knife.
- Mix the ground meat with all of the liquids, then add the dry ingredients and mix thoroughly until completely combined.
- Chill the mixture in the fridge for 1 hour.
- Remove and roll into small balls (1 meatball=25g) and then place on a tray covered with parchment paper.
- Cook in a pan over a medium heat until browned all over and cooked through, then add a knob of butter to the pan to caramelise the meatballs.
- Serve with creamy mashed potato and thin slices of pickled cucumber.
“A fruity, French Pinot Noir or Beaujolais would be a great accompaniment to this dish, or alternatively an aromatic German Riesling if you prefer white to red,” says Jorjón.
Recipe courtesy of Jorjón Colazo at Michelin-starred Aquavit London.